Amazing Chocolate Chunk Pumpkin Bread (Super Moist) 55 Min

There’s a certain magic that fills my kitchen when the leaves start to turn. It’s a cozy, comforting feeling. That’s when I know it’s time for my Chocolate Chunk Pumpkin Bread (Super Moist). This recipe isn’t just about baking; it’s about tradition. It reminds me of my grandmother’s kitchen. She always made simple things feel so special. Her recipes were full of love. That’s the heart of 911Recipes for me. We believe delicious food shouldn’t be complicated. It should bring people together. This moist pumpkin bread is a perfect example. It’s easy to make. It tastes like a warm hug. Every bite is a little bit of fall joy.

Let’s get our pantry ready for this delicious baking adventure! For our Chocolate Chunk Pumpkin Bread (Super Moist), you’ll need:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 1/2 cups granulated sugar
• 3/4 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 (15 ounce) can pumpkin puree (make sure it’s pure pumpkin, not pie filling!)
• 1 cup chocolate chunks or chips (your favorite kind!)

Having everything measured out makes the mixing process a breeze. It’s like setting the stage for a perfect performance!

Let’s get our hands wonderfully messy and bake this amazing bread! Follow these simple steps. You’ll have a warm, delicious loaf in no time.

First, warm up your oven. Set it to 350°F (175°C). Grab your 9×5 inch loaf pan. Give it a good grease and a light dusting of flour. This stops our bread from sticking.

In a big bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Whisking well helps these dry bits spread out evenly. This is key for a great bake.

Now, in another bowl, mix the sugar and oil. Add your eggs and vanilla extract. Beat until it’s all smooth and happy. Stir in that lovely pumpkin puree. Make sure it’s fully blended in.

Slowly add the dry flour mix to the wet pumpkin mix. Stir it gently. Just mix until you don’t see dry flour anymore. Please, don’t overmix! Overmixing makes the bread tough. We want it super moist.

Now for the best part! Gently fold in your chocolate chunks or chips. You want them spread throughout. Don’t stir too hard here. Just a few gentle folds will do.

Pour your wonderful batter into the prepared pan. Pop it in the oven. Bake for about 55 to 65 minutes. A wooden skewer should come out clean when poked in the center. This means it’s perfectly done!

Want to make sure your Chocolate Chunk Pumpkin Bread (Super Moist) is absolutely perfect? I’ve learned a few tricks over the years. My grandmother always said the secret to a great quick bread is not to rush it. When you’re combining the wet and dry ingredients, just mix until they’re *barely* combined. A few streaks of flour are okay! Overmixing develops the gluten too much, and that’s how you get a tough loaf instead of our desired moist pumpkin bread.

Also, make sure your oven temperature is accurate. An oven thermometer is a great little tool to have! If your bread starts browning too quickly on top, you can loosely tent it with foil. This keeps the top from getting too dark while the inside finishes baking. Trust me, a little patience here goes a long way for that lovely, tender crumb.

A quick note on ingredients: please, please, please use pure pumpkin puree. It’s just mashed pumpkin. Don’t grab the pumpkin pie filling by mistake! That stuff has added sugar and spices, and it will mess with our lovely moist pumpkin bread. It’s a common mix-up.

Looking to swap things out? You can often use melted coconut oil or even applesauce for the vegetable oil. Just know that applesauce might make it a touch more dense. For the chocolate, feel free to use any kind you love – dark, milk, or even white chocolate chips work beautifully! You can also add nuts if you like.

This Chocolate Chunk Pumpkin Bread is wonderful warm or at room temperature. I love it with a simple dusting of powdered sugar. A dollop of whipped cream or a smear of cream cheese is also divine. It’s perfect with a hot cup of coffee or tea on a crisp autumn morning.

Storing your masterpiece is simple! Once it’s completely cool, wrap it tightly in plastic wrap or place it in an airtight container. It stays wonderfully moist at room temperature for up to 3 days. If you need it to last longer, pop it in the fridge. For even longer storage, slice and freeze it.

Got questions about our Chocolate Chunk Pumpkin Bread (Super Moist)? I’m happy to help clarify!

Can I use pumpkin pie filling instead of pumpkin puree?

Oh, please don’t! Pumpkin pie filling has sugar and spices already added. It will make your bread too sweet and change the flavor profile. Always use plain pumpkin puree for the best results in this moist pumpkin bread recipe.

How should I store this easy fall quick bread?

Once your bread is completely cooled, wrap it tightly in plastic wrap or put it in an airtight container. It’ll stay delicious at room temperature for about 3 days. It’s so good, it might not last that long!

Can I freeze Chocolate Chunk Pumpkin Bread?

Absolutely! This recipe freezes beautifully. Let the loaf cool completely, then wrap it well in plastic wrap, followed by a layer of aluminum foil or a freezer bag. It should stay good in the freezer for up to 3 months. Thaw it overnight on the counter.

My bread seems a bit dense. What did I do wrong?

The most common reason for dense quick bread is overmixing. When you combine the wet and dry ingredients, mix just until they are combined. A few dry streaks are okay! The baking soda needs a little time to work its magic without being overworked.

Here’s a general idea of what you’re getting in each slice of our Chocolate Chunk Pumpkin Bread (Super Moist). Remember, these are approximate values. They can change based on the exact ingredients you use, like the type of chocolate or oil.

• Calories: ~350 kcal
• Fat: ~20g
• Carbohydrates: ~45g
• Protein: ~4g

It’s a delightful treat for any occasion!

We absolutely love seeing your baking adventures! Did you make our Chocolate Chunk Pumpkin Bread (Super Moist)? Please share your photos and tell us all about it in the comments below. We cherish hearing from our 911Recipes family. Your creations bring so much joy to our kitchen!

Amazing Chocolate Chunk Pumpkin Bread (Super Moist) 55 Min

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• Author: clarakohn
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf
• Diet: Vegetarian

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Description

Enjoy a super moist and delicious Chocolate Chunk Pumpkin Bread, perfect for fall. This easy recipe brings warmth and comfort to your kitchen, making sweet memories with every bite.

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Ingredients

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• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 1/2 cups granulated sugar
• 3/4 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 (15 ounce) can pumpkin puree
• 1 cup chocolate chunks or chips

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a separate bowl, combine the granulated sugar, vegetable oil, eggs, and vanilla extract. Beat until well combined.
4. Stir in the pumpkin puree until smooth.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Fold in the chocolate chunks or chips.
7. Pour the batter into the prepared loaf pan.
8. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

• For an extra burst of flavor, add 1/2 cup chopped pecans or walnuts to the batter.
• Ensure you use pumpkin puree and not pumpkin pie filling.
• Store cooled bread tightly wrapped at room temperature for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Quick Bread
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: Approximately 350 kcal
• Sugar: Approximately 30g
• Sodium: Approximately 250mg
• Fat: Approximately 20g
• Saturated Fat: Approximately 5g
• Unsaturated Fat: Approximately 15g
• Trans Fat: 0g
• Carbohydrates: Approximately 45g
• Fiber: Approximately 2g
• Protein: Approximately 4g
• Cholesterol: Approximately 30mg